Limoncello Recipes

1 Lb. Penne Pasta

1 cup Grated Peccorino Romano

1 Lemon Grated

1/2 cup Limoncello

2 Cups Cream

3/4 cup Chives

Cracked Pepper

Cook pasta according to pkg. directions.

Chop chives and reserve. In a large saute pan, melt butter and saute with chives & lemon rind.  Add limoncello and reduce in pan.  Add cream and cheese and bring to a light boil.  Season with salt and cracked pepper.  Add pasta and toss.  Serve with more grated lemon and cracked pepper.

3 Tbsp plus 1 teaspoon salted butter
1/2 cup minced shallots

1 Leek
1 cup Arborio rice
1/2 cup Limoncello
3 1/2 cups chicken stock
1/2 cup Parmigiano Reggiano cheese (grated)
Cracked black pepper to taste

Clean and wash 1 leek.  Slice thin.

Melt 3 tablespoons of the butter in a large saucepan over medium heat. Saute the shallots until soft about 2 to 3 minutes. Brown butter and add leeks. Stir in rice. Toast for 1 minute. Add the limoncello and bring to boil, stirring constantly. When of wine is absorbed add first 1/2 cup of chicken broth. Reduce heat to medium and continue adding broth as needed. This will take about 20 minutes. When ready, the risotto will have a creamy sauce. Remove the pan from the heat and add grated lemon. Stir in remaining butter and add cheese. Serve at once.

Jasper’s Note:  I also like to add shrimp to this risotto…just saute with leeks at the beginning and follow procedure. DO NOT ADD CHEESE if you add shrimp.

3-4 large lemons
1/4 cup Extra-virgin olive oil
Sea salt and freshly ground pepper
4 boneless split chicken breast 1 tablespoon minced garlic
1 cup Limoncello

1 Teaspoon finely chopped fresh thyme
1 Teaspoon finely chopped fresh tarragon

Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof non-reactive baking dish, brush with olive oil, and season with salt and pepper. Broil 6 inches or more from the heat until browned and soft, about 10 minutes.

In a large saute pan, add olive oil and heat. Add chicken and saute on both sides. Add garlic and lightly brown. Reduce pan with limoncello and season with salt, pepper, thyme & tarragon. Squeeze roasted lemons in pan and continue to reduce. Cook until chicken is tender and has an internal temp. of 165 to 175.
Serve with roasted potatoes.

The King of the Cannoli’s Limoncello Cannoli

1 lb Ricotta Cheese

1/4 cup Limoncello

1 Lemon Grated

1 cup Powdered Sugar

1/4 cup Candied Lemon

6-8 Cannoli Shells

Place all ingredients in mixing bowl.Mix.  Fill pastry shells and dust with powdered sugar.